Serves 4
Ingredients
Sorbet
250g pear puree
50g sugar
250ml water
1 leaf gelatine
½ bunch basil
Nougat ganache
120g nougat
35ml cream
25g butter
Hazelnut shortcrust pastry
150g hazelnut meal
150g flour
200g sugar
100g butter
1 egg yolk
Cranberry jelly
700ml cranberry juice
50g sugar
50ml lemon juice
400ml cranberry juice
3 dessert spoon spice
3 leaf gelatine
5g agar-agar
Pesto
1 bunch basil
50g sugar
25g toasted pine nuts
100ml olive oil
Coffee mousse
1 egg yolk
1 whole egg
30g sugar
140ml coffee cream
1 leaf gelatine
250g cream, beaten
Nougat mousse
40g nougat
100g white chocolate
1 whole egg
10g sugar
1.5 leaf gelatine
250g cream, beaten
Coffee brittle
20g isomalt
20g sugar
40g coffee beans
Chocolate biscuit
130g butter
130g sugar dust
6 egg yolks
130g dark couverture
6 egg whites
130g sugar flour
Pear matt
½l pear juice, including juice from 2 granny smith apples
50g sugar
10cl pear liquor
1 vanilla pod
6 pears
6g agar-agar
Sugar brittle
25g sugar
50g glucose
50ml water
25g butter
25g dark couverture
Hazelnut brittle
Basil cress
Method
Sorbet
Soak the gelatine in cold water. Then dissolve in a little water and mash everything together with the basil leaves. Then put it into the ice machine.
Nougat ganache
Heat the ingredients in a saucepan, dissolve and mix. Then fill in a piping bag and use as needed.
Hazelnut shortcrust pastry
Knead all the ingredients to a smooth dough and bake in the oven at 170°C for 15 minutes.
Cranberry jelly
Reduce 700ml cranberry juice to 150ml. Caramelise the sugar, pour in the lemon juice and reduce to 60ml. Add 400ml cranberry juice and dessert spice. Dissolve gelatine in the liquid and stir in agar-agar.
Pesto
Mix all ingredients and pass through a fine sieve.
Coffee mousse
Beat eggs and sugar until frothy, then add the coffee cream. Stir in gelatine and fold in the whipped cream at the end.
Nougat mousse
Melt nougat and white chocolate in a saucepan and stir gently. Beat the eggs and sugar until frothy, then let the nougat-chocolate liquid run into it. Add gelatine and fold in the whipped cream at the end.
Coffee brittle
Caramelise isomalt and sugar, then add coffee beans. Let cool and chop finely.
Chocolate biscuit
Beat butter and icing sugar until frothy, then add 6 egg yolks and the melted chocolate. Beat egg whites with sugar and fold into the mixture, then add the flour. Bake at 180°C for about 12-15 minutes.
Pear matt
Cook the sugar to caramel, deglaze with the liquor, fill with juice and add vanilla. Let it reduce, then bind with agar-agar. Add the peeled, quartered and grated pears and cook until soft. Pour out flat on a sheet and refrigerate.
Sugar brittle
Caramelise sugar and glucose and add water. Melt butter and chocolate gently, stir and add to the glucose mixture. Let cool and then chop in the chopper, then bake at 160°C for 10 minutes.